perfect? yes, but that's what we're all doing in the business. >> one thing you've mentioned to me, why it is the "new york times" chose to review a restaurant like this. if you go on yelp, which is a place where regular folks go on and review restaurants, you get an average of 2 1/2 stars out of 5, 56 reviews, so it's kind of not necessarily knocking people's socks off. >> and at this point in time at two months, not really expecting to. we're trying to. we're trying as hard as we can to make it right, to do it right, we've got a pretty big menu. you look at the food we're doing here, the cedar plank salmon or the burger, we're doing this, forming it by hand. we make the mashed potatoes for ever service. this is what's taking place. is it perfect right now? no. are we striving for it? yeah. i think those will change. it's two months now, let's see where we are at six months. >> there are a lot of kitchens around the country where the famous chef comes in, lends his name but is sort of hands off and isn't involved. is this your baby?